Lunch Recipes

A simple, quick, and fragrant Sri Lankan dry green bean stir-fry tempered with mustard seeds, curry leaves, and grated coconut — a light and delicious everyday side dish.

A pungent, spicy, and deeply savory curry made from dried sprats (karawala) — an intensely flavored Sri Lankan classic that pairs perfectly with rice and creamy dhal.

Tender, aromatic mutton pieces slow-cooked in a rich Sri Lankan spice blend with coconut milk, curry leaves, and roasted spices — a festive dish beloved for Sunday lunches and special occasions.

A bold, deeply spiced Sri Lankan beef curry slow-cooked with roasted curry powder, coconut milk, and warming whole spices until the meat is fall-apart tender and the gravy is rich and dark.

A bold, tangy, and sweet Sri Lankan pickled eggplant preparation made with whole baby eggplants, fried and steeped in a spiced vinegar-sugar syrup — a classic condiment of Sri Lankan cuisine.

Hard-boiled eggs simmered in a rich, aromatic Sri Lankan coconut milk curry — a budget-friendly, delicious, and deeply satisfying everyday dish served with rice or roti.

A freshly made Sri Lankan condiment of grated coconut pounded with red chili, Maldive fish, onion, and lime — an absolutely essential accompaniment served at every Sri Lankan breakfast and meal.

A simple yet deeply satisfying Sri Lankan dry potato curry — par-boiled potato cubes tempered with onions, curry leaves, and aromatic spices until golden and subtly spiced.

A legendary Dutch Burgher-influenced Sri Lankan feast — rice cooked in stock, bundled with multiple curries, sambol, and a fried brinjal inside a banana leaf parcel and steamed until perfectly melded together.

A mild, golden, creamy Sri Lankan coconut milk gravy tempered with mustard seeds, turmeric, and curry leaves — poured over string hoppers or rice for an authentic and comforting breakfast.

A gorgeously sweet, sour, and spicy Sri Lankan pickled eggplant dish — deep-fried brinjal strips combined with caramelized shallots, vinegar, and spices into a sticky, tangy relish.

A uniquely dry and intensely sour Sri Lankan tuna curry made with goraka (gamboge fruit) — a bold, preserved-style dish from the Southern Province with a distinctive dark color and concentrated flavor.